Recipe courtesy of Food Network
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30 dumplings



In a large bowl mix the ground chicken and the lobster together. Add the celery, mint, ginger and scallion, mix well. Stir in the soy sauce, dry sherry, salt and pepper, sugar, sesame oil and cornstarch slurry. Stir until smooth and mixture holds together. Divide the mixture into 30 portions. Lay a wonton wrapper in your hand. With a finger, moisten the edge of the wrapper. Place 1 portion of the filling in the middle of the wrapper. Form a basket by pleating the wonton around the filling, leaving the top open. Flatten the bottom of the dumpling on a flat surface. Make sure the filling remains inside the wonton. Repeat until all are formed. Place dumplings on a heat proof plate and steam them in a bamboo steamer for about 20 minutes or until the filling is cooked through. Shao Mai may be pre-steamed then cooled and covered. When ready to serve steam them again for about 5 minutes or until hot.

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